Monday, November 28, 2011

CHICKEN VEGETABLE STEW


I will be baking a lot of sweets during the month of December
but I also need hearty food to offset the calories.
This chunky stew is a perfect dish for those days when the
tins of fanciful treats are lining up. 


Except for the celery, this medley of vegetables are all local produce.


Add chicken to the vegetables and enjoy a great full-course meal.


CHICKEN VEGETABLE STEW

1 small onion, chopped
½ red bell pepper, chopped
2 tbsp. butter or margarine

Saute onion and pepper in butter until tender.  Set aside.

2 cups cubed potatoes
2 cups fresh or frozen corn
1½ cups chopped carrots
½ cup diced celery
1 cup water
1 cup chicken broth
1 bay leaf
½ tsp. salt

In a large saucepan or Dutch oven, combine vegetables, water, broth
and seasonings.  Cook together until vegetables are tender, about
20 minutes.  Do not drain.  Discard bay leaf.

¼ cup butter
¼ cup flour
1 tsp. salt
¼ tsp. thyme
¼ tsp. pepper
1 ½ cups milk
1 cup chicken broth

Melt butter in saucepan over low heat.  Whisk in flour and seasonings.
Gradually add milk and broth, stirring until mixture is smooth and bubbly.
Heat to boiling, stirring constantly.

3 cups cooked chicken, diced

Combine onion mixture, vegetables and chicken in Dutch oven.
Stir in milk and heat through.  Adjust seasonings.
Garnish servings with parsley flakes.
Yield: 6 servings

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